Skip to main content

Raisin loaf with sweet crumbles


Hi everyone!☺️

Are there any raisin lovers? Or yeast cake lovers? I know that people are divided into raisin lovers and raisin haters! I like raisins, they are full of magnesium, potassium and boron. Did you know that raisins contain resveratrol, an antioxidant that protects cells against damage? They also contain fiber (3,7 g per 100 g), so IBD people must be careful of big amounts of them in their diet. 

Today I want to share with you a recipe for delicious gluten and dairy free yeast loaf with raisins and sweet crumbles!

Below is the PKU version!☺️

For those who must follow the low protein medical diet, 100 g of raisins contain:

Kcal: 286
Fats: 0,5 g
Carbs: 64,7 g
Protein: 2,30 g
Phe: 85 mg

Values from PKU Connect☺️


You can use them as exchanges.☺️


I was inspired by the recipe for Gluten Free Challah from The Gluten Free Mom☺️





What you need:

DOUGH

♡1 glass of gluten free mix for bread* (I used Schar's mix B )
♡ 25 g of lactose free butter*
♡1 egg*
♡60 ml of rice milk* (I used sugar free, organic and vanilla flavored rice milk)
♡1 teaspoon of vegan yoghurt or vegan cream (I used vanilla&bamboo shoots PlantOn)
♡2 tbsp of sugar 
♡a pinch of salt
♡2 big tbsp of raisins

LEAVEN

♡13 g of fresh yeast 
♡1 tbsp of sugar
♡1 big tbsp of flour
♡60 ml of rice milk


CRUMBLES

♡ 35 g of gluten free mix for bread* (I used Schar's mix B )
♡ 25 g of lactose free butter*
♡ 25 g sugar 

TOPPING 

♡ one yolk mixed with two tbsp of rice milk


In low protein version, use PKU flour, margarine (or butter if you can) 10 g of egg replacer mixed with 40 ml of water, PKU milk replacer (ProZero, oat milk, coconut milk).

What you need to do:

1. Firstly, soak the raisins in hot water for about 5 minutes. When they become softer, drain them. ♡

2. In big cup mix yeast, 1 tbsp of sugar, rice milk and flour. Put it in some warm place and wait until it grow up - I did it in the warm oven and I covered it with a small tea-towel). ♡

3. Into the kitchen robot put the sifted flour, butter or margarine (cut into small pieces), egg or egg replacer, rice milk, vegan yoghurt, salt and 2 tbsp of sugar. Add the leaven and mix. Let it sit for about 90 minutes. Meanwhile, make the crumbles. Mix the flour, sugar and butter using your fingers until you get small lumps. Put it into the fridge. ♡

4. Divide the dough into three parts, form a braid and put it into a baking mold lined with baking paper. Spread the yolk&milk mixture over the dough, place the raisins and the crumbles. ♡

5. Put the mold into the warm oven and wait about 15 minutes - let it grow up a little! ♡

6. Bake in 180 degrees C / 356 degrees F for 30 minutes. Enjoy! ♡ 









Comments

Popular posts from this blog

Chocolate chip zucchini muffins (vegan, gluten free)

Hi everyone! Who wouldn't like a delicious little muffin? And what if I say there's a zucchini in it? Yes, you heard it - zucchini☺ Gluten free, dairy free, vegan and with hidden veggies inside!  This recipe is inspired by  Allergic's Mum is Cooking  for  Sweet Zucchini Muffins , but I've replaced wheat flour with the mixture of rice flour, gluten free oat flour, corn flour and potato starch. I've also replaced apple juice with rice vanilla milk and added chocolate. Original recipe is here! Sweet Zucchini Muffins Here's my version!             What you need: For 9 muffins ♡240 g of gluten free flours* (I used 100 g of rice flour, 50 g of potato starch, 40 g of gluten free oat ♡flour and of 50 g of corn flour) ♡150 g* of peeled yellow zucchini, grated on vegatable's grater's small eyes  (with lightly squeezed juice) ♡50 ml of vanilla rice milk ♡1 tbsp of natural apple vinegar ♡50 ml of oil ♡80 g of sugar ♡1 small teaspoon of baking p...

Potato and tofu dumplings

Hi everyone! How are you? I hope you are well! Today I want to share with you a really tasty idea for lunch or dinner. Dumplings! When I was smaller, I've loved my Grandma's dumplings made with potatoes, white cottage cheese and thin wheat dough. I remember their splendid taste but now I'm not able to eat them because of my gut disease. I've developed a recipe for delicious dumplings that don't contain  dairy, eggs and gluten, and, by the way, are allowed in an easily digestible diet. I hope you will like it!  ♡ What you need for the dough: ♡one cup of Schar gluten free's Mix B ♡half a cup of boiled water ♡a pinch of salt ♡1 tbsp of olive oil/plain oil What you need for a filling: ♡3 boiled peeled potatoes ♡half a cube of natural tofu ♡a little bit of salt (to taste) ♡a little bit of pepper (to taste) ♡a little bit of powdered nutmeg (to taste) ♡1 tbsp of lactose-free butter/margarine ♡2 tbsp of freshly squeezed lemon juice What you need to do: 1. Prepare the fi...

Cinnamon apples and rice

Hi everyone! ☺ Today I'm going to show you a recipe for a delicious milky rice with cinnamon roasted apples. I'm sure  you will like it! It's a really quick and easy recipe if you have cooked rice from dinner and a jar of roasted apples.  Here  you can find my recipe for it. You can easily use cooked low protein rice and low protein or coconut milk instead of regular rice and rice milk to make a PKU & HCU friendly version of this dish! ☺ Here's the recipe! ☺ What you need: ♡cooked white rice/ low protein rice ♡rice&vanilla milk/ low protein milk ♡a pinch of salt ♡a little bit of lactose free butter or margarine* ♡a few teaspoons of apple jam with cinnamon * if you don't need to increase calories, skip What you need to do: 1. Firstly, add the rice, salt, butter and milk into the small pot and heat.♡ 2. Put it into a bowl, add jam and enjoy!☺♡